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fillets of veal salt freshly ground black pepper mustard olive oil butter mushroom sauce olive oil butter mushrooms clove garlic salt freshly ground black pepper parsley
Viewed: 65 - Published at: 4 years agoIngredients
- 4 (4 oz./125 g.) fillets of veal, cut into medallions 1 1/2 inches/4cm. thick
- salt (to taste)
- freshly ground black pepper (to taste)
- 1 tsp/5 g. dijon mustard
- 1 tbsp/15 ml. olive oil
- 1 tbsp/15 g. butter
- Mushroom Sauce:
- 1 tsp/5 ml olive oil
- 1 tsp/5 g butter
- 1/4 cup/50g mushrooms, sliced
- 1 clove garlic, finely chopped
- 2 tbsp/30 ml. dry white wine
- 3/4/175 ml whipping cream
- Salt (to taste)
- freshly ground black pepper (to taste)
- 2 tsp /10 g. fresh parsley finely chopped
Method
- Season veal with salt and pepper. Rub veal with mustard.
- Saute veal on both sides in hot oil and butter in a skillet on medium heat for 2 minutes per side until golden brown. Remove veal from skillet and keep warm.
- Saute mushrooms in oil and butter in skillet on medium heat for approximately 3 minutes until brown.
- Add garlic to mushrooms and saute on medium heat for approximately 1 minute, careful not to burn the garlic.
- Add wine to mushroom and garlic and simmer on medium heat for 1-2 minutes.
- Add cream to mushrooms, garlic and wine, stir until well blended and reduce by simmering on medium heat for approximately 4 minutes until sauce thickens slightly.
- Seafon with salt and pepper
- Put veal on a warm serving platter or on warm plates.
- Socate with sauce, sprinkle with parsley and serve.
